Roasted Vegetable Enchiladas With Chipotle Chili Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 crookneck yellow squash (diced)
• 1 sweet potato (diced)
• 1/2 cup corn kernel
• 3 garlic cloves
• 1/2 red bell pepper (diced)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 cup red onion (chopped)
• 1 tomato (seeded and diced)
• 1 1/2 teaspoons ground cumin (divided)
• 1 1/2 teaspoons chili powder
• 1 teaspoon coriander (optional)
• 1 1/2 ounces spinach leaves (whole, chopped, about 1/4 bag baby spinach leaves)
• 1 (4 ounce) can chopped green chili peppers (such as ortega)
• 1/2 cup chopped fresh cilantro (optional)
• 6 corn tortillas
• 4 ounces queso fresco or 4 ounces farmer cheese, crumbled and divided
• 1 cup monterey jack cheese (shredded)
• 1 1/2 tablespoons flour
• 1 1/2 tablespoons chili powder
• 1/4 teaspoon dried chipotle powder (or to taste)
• 8 ounces tomato sauce
• 1 cup vegetable broth

Recipe

• 1 preheat oven to 425º.
• 2 place squash, sweet potato, corn, garlic, red pepper, 1 teaspoons cumin, chili powder coriander, salt, and pepper in a large zip-top bag and toss.
• 3 spread vegetables in a single layer in a casserole dish coated with cooking spray. roast, tossing every 10 minutes, until tender, about 25 -35 minutes.
• 4 add tomato, 1/4 cup cilantro, tomato, spinach and green chiles. return to oven for 5 minutes to wilt the spinach.
• 5 meanwhile, make enchilada sauce: in a small saucepan, whisk the flour with the chile powder, and the remaining cumin.
• 6 whisk in the vegetable broth until smooth. heat over low-medium heat until thickened.
• 7 add the tomato sauce, chipotle chile. cook until slightly thickened.
• 8 remove from heat. spread about 1/2 cup sauce on the bottom of a 13 x 9 x 2 baking dish
• 9 heat the corn tortilla, one at a time, in a nonstick skillet over medium-low heat brushed with a little oil until soft and pliable. stuff with about 2-3 tablespoons of the vegetable mixture and about 2 tablespoons cheese, roll up and place seam side down in the baking dish coated with sauce.
• 10 spoon extra enchilada sauce over the top, and top with cheese.
• 11 bake at 350º for about 20 minutes, until cheese is melted and heated through. serve topped with sliced avocado, chopped cilantro, green onions, and sour cream.